Baked Buffalo Chickpea Taquitos
Ready to serve 30 minutes or less, these baked taquitos are super easy to make and always a hit!
Serve these easy rollups for casual get-togethers or snacking on game day!
These baked buffalo chickpea taquitos are:
- perfect for entertaining
- easy to make
- dairy-free
- vegan
Ingredients for Buffalo Chickpea Taquitos:
- canned chickpeas – also known as garbanzo beans
- buffalo-style sauce – I use Frank’s Red Hot
- vegan sour cream
- celery
- sea salt
- flour tortillas
How to make Buffalo Chickpea Taquitos:
Preheat oven to 400 degrees F.
Into a food processor, add chickpeas, buffalo-style sauce, vegan sour cream, celery, and sea salt. Pulse until combined.
Over each flour tortilla, spoon 2 tablespoons of the chickpea mixture in a line from top to bottom.
Tightly roll each filled tortilla and place seam-side down on a baking sheet.
Bake 10 minutes, turning halfway through the baking time.
Serve warm or room temperature.
Cheers!
Can I make these taquitos in advance?
Yes, partially.
The taquitos can be prepped and stored in the refrigerator up to a day in advance. Allow to come to room temperature prior to proceeding with the baking step.
More finger food favorites:
Crispy Air-Fried Buffalo Tofu – Serve with a side of vegan blue cheese dressing for dipping!
Crispy Air-Fried Buffalo Tofu
Vegan Sausage and Cheddar Stuffing Balls – Lightly crispy on the outside and tender on the inside, these savory bites will disappear in no time!
Vegan Sausage and Cheddar Balls
Air-Fried Shishito Peppers – A super easy crowd-pleasing plant-based snack ready to serve in just 10 minutes!
Air-Fried Shishito Peppers
Baked Buffalo Chickpea Taquitos
Ingredients
- 2 15-ounce cans chickpeas rinsed and drained
- ¼ cup buffalo-style sauce
- 2 tablespoons vegan sour cream
- 2 stalks celery sliced
- ¼ teaspoon sea salt
- 16 6- inch flour tortillas
Instructions
- Preheat oven to 400 degrees F.
- Into a food processor, add chickpeas, buffalo-style sauce, vegan sour cream, celery, and sea salt. Pulse until combined.
- Over each flour tortilla, spoon 2 tablespoons of the chickpea mixture in a line from top to bottom. Tightly roll each filled tortilla and place seam-side down on a baking sheet.
- Bake 10 minutes, turning halfway through the baking time.
- Serve warm or room temperature.
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